| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Eggs, Meats | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | T | Dijon mustard |
| 1/4 | t | Hot pepper sauce |
| 1 1/2 | c | Chopped cooked corned beef |
| 4 | Eggs | |
| 4 | c | Diced cooked, peeled |
| Potatoes | ||
| 1 | Cream of Celery soup | |
| 1/4 | c | Milk |
INSTRUCTIONS
In 10" skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce heat to low.Make 4 indentations in potato mixture.Break an egg into each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 150
Total Fat: 16.9g
Cholesterol: 222.1mg
Sodium: 548.5mg
Potassium: 672.8mg
Carbohydrates: 26.2g
Fiber: 2.6g
Sugar: 1.7g
Protein: 12.3g